If you want a career as a supervisor or manager in the food and drink manufacturing sector, you need to equip yourself on the role and responsibilities of food safety practices. The Award in Food Safety in Manufacturing – Level 3 course is designed for individuals who want to work in supervisory positions and impact their knowledge and contribute to improvements in food safety practice.
The Award in Food Safety in Manufacturing – Level 3 course will discuss key topics at length including food safety monitoring procedures, identify hazards to food safety and take action in light of these hazards. An individual in a supervisory role should be responsible and accountable for implementing food safety and hygiene practices within the establishment. Gain the confidence and relevant skills to understand the best practices in food safety and apply them within the workplace environment.
The Award in Food Safety in Manufacturing – Level 3 course will cover the fundamental concepts of good food hygiene practices. Learners will acquire the necessary skills to work safely with food safely making consumers the sole priority. Learn why you should apply best practices in manufacturing such as controlling temperatures, food preparation and storage, food safety hazards and premise cleaning. The Award in Food Safety in Manufacturing – Level 3 certification is nationally recognised by local authorities and environmental health officers across the United Kingdom.
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The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course. The course is self-paced and you can complete it in stages, revisiting the lectures at any time.
At the end of the Award in Food Safety in Manufacturing - Level 3 you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.
Those who successfully complete the course will be awarded the Level 3 – Award in Food Safety in Manufacturing by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.
CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all.
Once you successfully complete the Award in Food Safety in Manufacturing - Level 3 you will gain an accredited qualification that will give your career the jumpstart you have always wanted. With this qualification you can further expand your education or go onto work in numerous positions that will also put you in line to demand a higher salary or job promotion. The average UK salary per annum is calculated according to https://www.payscale.com/career-path-planner. The certification will enable employees in the capacity of Supervisors and Managers working in food establishments to gain employment in high earning positions within the industry.
|1.1 Define the terms|
|1.2 Define the role of a supervisor in controlling food safety, identify food safety hazards and understand the methods by which the controls are communicated to others in the workplace|
|1.3 State the economical impact of both good and bad food safety practice on businesses, employees and customers|
|1.4 Describe the trends in reported outbreaks of foodborne illness|
|1.5 List the groups of people who are most at risk|
|2.1 State the current food safety legislation which relates to food premises and be aware of where guidance on the law may be sought|
|2.2 State the role and powers of enforcement officers in respect to food safety|
|2.3 Explain the consequences of non-compliance with food safety legislation|
|2.4 Explain the concept of due diligence|
|2.5 State the responsibilities that employers and employees have with regard to keeping food safe|
|2.6 State the role of the supervisor in the investigation of an outbreak of food-borne illness|
|3: Good hygiene practice|
|3.1 Define the terms, and give examples|
|3.2 Describe the procedures used to prevent food from being contaminated on receipt, during storage, preparation, cooking, service/ and display|
|3.3 State the procedures available for the detection of contaminants and corrective actions|
|3.4 State the risks caused by allergens in foods and the controls measures and labelling needed|
|3.5 State the effects that spoilage bacteria can have on food and those who ingest it|
|3.6 State the sources, level of incidence, onset times and symptoms for common food poisoning bacteria|
|3.7 State the sources, level of incidence, onset times and symptoms for common foodborne diseases|
|3.8 Describe the process of binary fission and list the factors influencing bacterial reproduction|
|3.9 Describe the function of bacterial spores, the risks that they pose and the controls required|
|3.10 Describe the food safety hazards caused by toxins produced by some food poisoning bacteria|
|3.11 Give some examples common food-borne viruses, explain the risks they cause to food safety and how these might be reduced|
|4: Temperature control|
|4.1 State the temperatures required to control bacterial and enzyme activity in food|
|4.2 Describe the temperature controls required for food deliveries, food storage, cooking and reheating food, hot and cold holding and the cooling of food|
|4.3 Describe safe methods of checking, verifying and recording food temperatures.|
|4.4 State the principles involved in preventing food deterioration|
|5: Workplace and equipment design|
|5.1 List the design features of a suitable premise for the preparation of food, including the importance of layout and food flow|
|5.2 State the requirements for adequate lighting and ventilation|
|5.3 Describe suitable finishes for fixtures and fittings|
|5.4 Describe the properties of equipment for use in food premises|
|5.5 Develop and implement effective recording and labelling systems for the receipt and storage of food|
|6: Waste disposal, cleaning and disinfection|
|6.1 Describe suitable methods for the storage and removal of waste and state how the process can be adequately supervised|
|6.2 State the need for, and benefits of, systematic cleaning and how it can be implemented and supervised|
|6.3 Explain the products employed in cleaning, disinfecting, sanitising and sterilising and the methods of cleaning food equipment, food and hand contact surfaces and other surfaces in the food premise|
|7: Pest control|
|7.1 List common food pests and describe the risks they pose to food safety|
|7.2 Describe the different methods of control that can be used and the role of supervisory management in controlling food pests|
|8: Personal Hygiene|
|8.1 Explain the importance of personal hygiene and the responsibilities of food handlers and how that standards can be monitored|
|8.2 Describe the supervisor’s role in monitoring and preventing contamination from food handlers who are carriers of infection and include those hazards associated with unclean hands and nails, wounds and skin infections, jewellery, unsatisfactory protective clothing, smoking and eating|
|8.3 State that suspected cases of persons suffering from food-borne illnesses should be excluded from food handling duties|
|9.1 State the importance of staff induction and on-going training and the contribution that a supervisor can make towards it|
|9.2 Explain the importance of keeping staff training records|
|9.3 Describe the supervisor’s and manager’s role in the effective communication of food safety procedures to employers and all employees|
|10.1 Identify the hazards in a food process|
|10.2 Determine critical control points|
|10.3 Establish critical limit(s)|
|10.4 Establish a system to monitor control of the critical control points|
|10.5 Establish the corrective action to be taken when monitoring indicates that a particular critical control point is not under control|
|10.6 Establish procedures for verification to confirm that the HACCP system is working effectively|
|10.7 Evaluate controls and documentation concerning all procedures and records appropriate to these principles and their application|
|10.8 Explain the supervisor’s contribution towards both internal and external inspections and food safety audits|